Skinny Cauliflower Mac and Cheese
- Number of Servings: 12
Ingredients
16 cups water 4 cups chopped cauliflower florets16 oz Banza pasta (chickpea pasta), uncooked3 cups fat-free (skim) milk6 tablespoons all-purpose flour2 teaspoon Dijon mustard1 teaspoon salt1/2 teaspoon ground black pepper1/2 teaspoon ground red pepper (cayenne)4 cups 2% milk shredded sharp Cheddar cheese
Heat water to boiling over medium heat. Add cauliflower and macaroni; cook 5 to 7 minutes, stirring frequently, until macaroni is tender. Drain; return to saucepan, and cover to keep warm.
Meanwhile, heat oven to 350°F. Spray 2 2-quart glass baking dish with cooking spray. In a saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
Add cheese sauce to cooked pasta mixture; mix well. Spoon into baking dishes. Bake 20 to 25 minutes or until edges are bubbly.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MICRONERDCHICK.
Meanwhile, heat oven to 350°F. Spray 2 2-quart glass baking dish with cooking spray. In a saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
Add cheese sauce to cooked pasta mixture; mix well. Spoon into baking dishes. Bake 20 to 25 minutes or until edges are bubbly.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MICRONERDCHICK.
Nutritional Info Amount Per Serving
- Calories: 293.1
- Total Fat: 10.5 g
- Cholesterol: 27.9 mg
- Sodium: 613.9 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 6.7 g
- Protein: 22.1 g
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